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Ingredients

  • 1 punnet cranberries, washed
  • 2 tbsps orange juice
  • 1 tbsp water
  • 1 tbsp dark brown sugar
  • 2 cinammon sticks
  • dash of port

Method

  • STEP 1
    Wash the cranberries. Tip them into a saucepan with all the other ingredients and keep on a low heat.
  • STEP 2
    Keep an eye on and stir regularly.
  • STEP 3
    Once all ingredients are melted and blended, taste (remember it may be a little hot), and if you feel more sugar needed add a tiny bit at a time. Remember, cranberry sauce should not be too sweet, it should have a bite to it.
  • STEP 4
    After about 20/25 mins the sauce should be ready, the cranberris should be soft but some should still holding their shape.
  • STEP 5
    Leave to cool until ready to use. Can be stored in the refrigerator for up to three weeks (mine never gets anywhere near lasting that long)
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